| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | French | Salads, To post | 6 | Servings |
INGREDIENTS
| Salad- | ||
| 1/2 | lb | Fresh Spinach |
| 1/2 | Head Lettuce | |
| 1 | 3.5 Oz French Fried Onions | |
| Dressing- | ||
| 1/2 | c | Cooking Oil |
| 3 | T | Blue Cheese, crumbled |
| 1 | T | Vinegar |
| 2 | T | Sugar |
| 1 | t | Celery Seed |
| 1 | t | Salt |
| 1/8 | t | Pepper |
INSTRUCTIONS
1974 FOR THE SALAD: Wash the spinach and drain. Place in a plastic bag and put into refrigerator vegetable bin to crisp. Break lettuce into pieces. Some spinach leaves may need to be broken if they are large. Heat onions in oven until they are crisp, and drain on paper towels. Add onions to greens immediately before serving. Toss with blue cheese dressing; all of dressing probably will not be required; save for another salad. Serves 6 FOR THE DRESSING: Blend the ingredients together in a blender, or mix with electric mixer. Vinegar, sugar, and blue cheese may be adjusted according to taste. Source: "Mountain Measures" -- Junior League of Charleston, WV ed. billspa@icanect.net Recipe by: Mrs. Charles G. Moyers, Jr. Posted to EAT-L Digest by Bill Spalding <billspa@ICANECT.NET> on Aug 2, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 205
Calories From Fat: 173
Total Fat: 19.6g
Cholesterol: 2.7mg
Sodium: 560.4mg
Potassium: 142.5mg
Carbohydrates: 6.5g
Fiber: 1.6g
Sugar: 4.6g
Protein: 2.4g